PENGARUH PENAMBAHAN BUBUR BUAH KERSEN (Muntingia calabura L.) TERHADAP ZAT BESI, SERAT PANGAN DAN ZAT GIZI SNACK BAR BERBASIS SAGU BEKATUL

Aisyah Ainun Mataomehe Taridala, Ansharullah Ansharullah, Sri Rejeki

Abstract


ABSTRACT This study aimed to determine the effect of adding cherry pulp fruit (Muntingia calabura L.) on the organoleptic assessments of snack bars and to determine dietary fiber and iron contents in selected snack bars. This study used a completely randomized design (CRD) consisting of five treatments and three replications to obtain fifteen treatments consisting of P0 (95 g sago flour: 5 g rice bran: 0 g cherry pulp), P1 (95 g flour sago: 5 g rice bran: 5 g cherry pulp), P2 (95 g sago flour: 5 g rice bran: 10 g cherry pulp), P3 (95 g sago flour: 5 g rice bran: 15 g cherry pulp), and P4 (95 g sago flour: 5 g rice bran: 20 g cherry pulp). The results show that panelists preferred the P4 treatment (95 g sago flour: 5g rice bran: 20 g cherry fruit pulp) with average preference scores for color, aroma, taste, and texture reached 3.59 (like), 3.50 (like), 3.70 (like), and 3.55 (like), respectively. The most preferred snack bar contained 4.49% water, 1.48% ash, 10.66% protein, 22.35% fat, 61.39% carbohydrate, 18.83% fiber, and 9.23 ppm iron. The most preferred snack bar had water, ash, protein, and fat contents that met the national standard but its carbohydrate content did not meet the national standard.
Keywords: Sago, rice bran, cherry pulp, snack bar
ABSTRAK
Penelitian ini bertujuan untuk mengetahui pengaruh penambahan bubur buah kersen (Muntingia calabura L.) terhadap nilai organoleptik snack bar dan untuk mengetaui serat pangan dan zat besi pada snack bar terpilih. Merode penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 5 perlakuan dan 3 kali ulangan sehingga diperoleh 15 perlakuan yang terdiri dari, P0 (95 g tepung sagu: 5 g bekatul: 0 g bubur buah kersen), P1 (95 g tepung sagu: 5 g bekatul: 5 g bubur buah kersen), P2 (95 g tepung sagu: 5 g bekatul: 10 g bubur buah kersen), P3 (95 g tepung sagu: 5 g bekatul: 15 g bubur buah kersen), P4 (95 g tepung sagu: 5 g bekatul: 20 g bubur buah kersen). Hasil penelitian ini panelis lebih menyukai pada perlakuan P4 (95 g tepung sagu: 5g bekatul: 20 g bubur buah kersen), dengan rerata kesukaan warna 3,59 (suka), aroma 3,50 (suka), rasa 3,70 (suka) dan tekstur 3,55 (suka). Snack bar terpilih memiliki kadar air (4,49%), kadar abu (1,48%), kadar protein (10,66%), kadar lemak (22,35%), kadar karbohidrat (61,39%), kadar kadar serat (18,83%) dan kadar zat besi (9,23 ppm). Snack bar yang di hasilkan dari perlakuan terbaik pada kadar air, kadar abu, kadar protein,kadar lemak, telah memenuhi standar SNI dan pada kadar karbohidrat belum memenuhi standar SNI.
Kata kunci: Sagu, bekatul, buah kersen,snack bar


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